I think flavored, roasted nuts are a great appetizer and I also often use them as garnish. This is one of my favorite recipes—crunchy, nutty, fruity, sweet, salty, and hot, all at once. I use my Fruity Habeñero Hot Sauce in the recipe, but you can use the Caribbean hot sauce of your choice, as long as it’s made with a mixture of scotch bonnet peppers and fruit. I do warn guests before I serve them because the intensity of the peppers isn’t immediately apparent.
Spicy Honey-Roasted Pecans & Walnuts
- 2 cups pecans (or a mixture of walnuts & pecans)
- 1 tbsp honey (melt slightly, so it is liquid enough to coat the nuts)
- 2 tbsp hot sauce (any Caribbean hot sauce will work if it is flavored with scotch bonnet peppers and containing fruit, or you can use my Fruity Habeñero Hot Sauce)
- 1 tsp peanut oil
- Preheat the oven to 275F/135C. Line a large baking sheet with parchment or a teflon sheet.
- Toss all ingredients together in a bowl until nuts are thoroughly coated
- Bake for 8-10 minutes. Taste a nut to see if it's done. If not, bake another minute or two, then test again. The nuts will be sticky. Don't worry—they will become less tacky they dry. When they taste toasted, remove them from the oven.
- Let them cook completely. You can serve them immediately or put them in a dry, airtight container after they are completely cooled and serve them the next day. If you are storing for longer than overnight, put them in there refrigerator. (If you've used a very spicy hot sauce, they could keep for weeks.)